Makes about 8 waffles; 4–6 servings
what you need
Butter 6 tablespoons (3 oz/90 g), cut into piecesAll-purpose flour 2 cups (10 oz/315 g)
Sugar 1 tablespoonBaking powder 1 tablespoonSalt 1⁄4 teaspoonLarge eggs 3Milk 112 cups (12 fl oz/375 ml)
⁄
popular toppings
Maple syrup, jam, fresh berries, whipped cream
waffles with toppings
d
id you know?
The original “Dutch baby” oven-baked pancakes were derived from a recipe for large German pancakes served in a family-run Seattle restaurant in the early 1900s. Traditional ones rise dramatically at the sides during baking, while these miniature versions puff just as nicely in the middle.
breakfast 19
first heat the pans
Preheat the oven to 400°F (200°C). Have ready six 10-oz (315-g) ramekins or four 5-inch (13-cm) pie tins. Divide the butter evenly among the dishes. Place the dishes in the oven.
then mix the ingredients
While the butter is melting, crack the eggs into a blender. Blend on low speed for 1 minute. With the motor running, gradually pour in the milk, then the flour. Blend until smooth.
next bake the batter
Wearing oven mitts, remove the dishes from the oven and, using a pastry brush, lightly brush the butter over the bottom and up the sides of each dish. Carefully pour an equal amount of the batter into each dish. Add the berries, dividing them evenly between the dishes. Bake until puffed and golden, 17–19 minutes.
finally serve thepancakes
When the pancakes are ready, remove the dishes from the oven, transfer to serving plates, and serve at once while they are still nice and puffy and warm. Dust with powdered sugar as desired.
Makes 4–6 servings
what you need
Butter 6 tablespoons (3 oz/90 g)Large eggs 4Milk 1 cup (8 fl oz/250 ml)
All-purpose flour 1 cup (5 oz/155 g)
Blackberries 1⁄2 cup (2 oz/60 g)Powdered sugar for dusting
dutch baby pancakes
d
id you know?
Frittata was first served in Italy and comes from the Italian word “fritto,” which means “fried.”
breakfast
20
first thaw the spinach
Let the package of spinach thaw, then separate out about one-fourth of the leaves. Reserve the remaining spinach for another use. Rinse the spinach in your hands over the sink and squeeze out any excess water.
thencook the bacon andonion
Heat an 8-inch (20-cm) nonstick ovenproof frying pan over medium heat. Add the bacon and cook, stirring often, until lightly browned on the edges, 3–4 minutes. Remove the pan from the heat. Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Place the pan over low heat and add the onion. Cook, stirring, for about 2 minutes. Add the onion to the plate with the bacon and set aside. Reserve the pan.
next combine the ingredients
Preheat the oven to 375°F (190°C). Crack the eggs into a large bowl. Add the cream and whisk until blended. Add the cheese, spinach, bacon, and onion. Stir gently until mixed.
finally cook the frittata and serve
Pour the egg mixture into the reserved pan. Return to low heat and cook, using the spatula to lift the cooked edges and allow the uncooked egg to run underneath, until there is no more runny egg, 3–4 minutes. Place the pan in the oven and bake until the eggs are puffy and set, 8–10 minutes. Let the frittata cool for a few minutes. Asking an adult for help and using oven mitts, hold a serving plate upside down over the pan and turn the pan and plate together, releasing the frittata onto the plate. Cut into squares or wedges to serve. Serve warm or at room temperature.
Makes 4–6 servings
what you need
Frozen spinach leaves
1⁄4 package (21⁄2 oz/75 g)Bacon, 4 strips, thinly
sliced crosswise
Green onion 2 tablespoons
finely choppedLarge eggs 8Heavy cream 2 tablespoonsMonterey Jack cheese 3⁄4 cup (3 oz/90 g) shredded
bacon & spinach frittata
d
id you know?
The average hen lays about five eggs a week. That’s 260 eggs per year!
breakfast
22
w
hat you need
Fully-cooked chicken-apple
sausage 1
Large eggs 6
Butter 1 tablespoon
Green onion 1 tablespoon
finely choppedMonterey Jack or Cheddar cheese
1⁄3 cup (11⁄2 oz/45 g) shredded and firmly packed
Salt and freshly ground pepper
firstbrown the sausage
In a large nonstick pan over medium heat, cook the sausage, turning often, until evenly browned, about 5 minutes. Transfer the sausage to a cutting board and let cool, then cut crosswise into thin slices.
thenwhisk the eggs
Crack the eggs into a large bowl. Add 1 tablespoon water and whisk just until the whites and yolks are blended.
next scramble the ingredients
Heat a 12-inch (30-cm) nonstick frying pan over low heat. When the pan is warm, add the butter, carefully tilting and swirling the pan to spread the butter evenly over the pan bottom. Add the onion and cook, stirring almost constantly, until tender, 2–3 minutes. Stir in the sausage slices. Raise the heat to medium and, when the pan begins to get hotter but the onions have not yet begun to brown, add the eggs. Cook, using the spatula to scrape the cooked eggs from the bottom of the pan and allow the uncooked egg to run underneath, until the eggs are creamy, about 4 minutes. Add the cheese and stir gently until melted, about 2 minutes.
finally serve the scramble
Remove the pan from the heat and divide the scrambled eggs among 4 serving plates. Serve hot. Let everyone season their own portion with salt and pepper as desired.
Makes